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Hi all, I had a tasty cook yesterday. It wasn't without experiencing some pain. The idea came to me Thursday so I had little time to prepare. I had one hell of a time finding a decent brisket flat. Costco none! Safeway and Albertson’s had either really thin briskets or ones that just didn't look good. Cash and Carry had full briskets and at that, they had thick fat caps and the flat part was thin on meat. WTF is up with that? 
I ended up picking an 8 lbs. flat from Freddy G Meyers and it too wasn't as thick as I hoped for.
All that said I pressed on. I made up a savory injection using Kitchen Basics beef stock as the base. I added rosemary, thyme, garlic, worchy sauce, pepper and a bay leave. Brought to a boil, removed the bay leave and simmered on low for 1 hour. Let cool and in the refrigerator.
Next morning I trimmed and seasoned the brisket. Let it glaze in the cooler for a couple hours. Then I injected it with3/4 of the stock. It went onto the Yoder YS640 and cooked with Hickory and Cherry pellets. @ 150 I foiled it not forgetting to pour the remainder of the stock over the brisket before wrapping it tight. It cooked to 190 degrees and then I took it out of the foil and turned my pit up to 270 degrees and cooked it to 198 degrees. At this point it went back in the foil and rested for 30 minutes. For a skinny brisket it sure had great flavor. That said I will be doing this cook again soon. This time I will call ahead to Stewarts Meats in McKenna WA and have them cut me a nice thick brisket flat
Thanks for viewing!
Video
<iframe width="853" height="480" src="http://www.youtube.com/embed/Pe2fq1LjEPk" frameborder="0" allowfullscreen></iframe>
Recipe page - full information
Brisket Prep
1 Beef Brisket Flat
Mad Hunky "No Salt" Rub
Yellow Mustard
Brown Sugar
Pepper to Taste
Savory Beef Stock
2 Cups Kitchen Basic's Beef Stock
1/4 Tsp Thyme
1/2 Tsp Rosemary
3 Cloves Coarsely Chopped Garlic
Pepper to Taste
1 Tbsp Worcestershire Sauce
1 Bay Leave
and of course the pics!
I ended up picking an 8 lbs. flat from Freddy G Meyers and it too wasn't as thick as I hoped for.All that said I pressed on. I made up a savory injection using Kitchen Basics beef stock as the base. I added rosemary, thyme, garlic, worchy sauce, pepper and a bay leave. Brought to a boil, removed the bay leave and simmered on low for 1 hour. Let cool and in the refrigerator.
Next morning I trimmed and seasoned the brisket. Let it glaze in the cooler for a couple hours. Then I injected it with3/4 of the stock. It went onto the Yoder YS640 and cooked with Hickory and Cherry pellets. @ 150 I foiled it not forgetting to pour the remainder of the stock over the brisket before wrapping it tight. It cooked to 190 degrees and then I took it out of the foil and turned my pit up to 270 degrees and cooked it to 198 degrees. At this point it went back in the foil and rested for 30 minutes. For a skinny brisket it sure had great flavor. That said I will be doing this cook again soon. This time I will call ahead to Stewarts Meats in McKenna WA and have them cut me a nice thick brisket flat
Thanks for viewing!
Video
<iframe width="853" height="480" src="http://www.youtube.com/embed/Pe2fq1LjEPk" frameborder="0" allowfullscreen></iframe>
Recipe page - full information
Brisket Prep
1 Beef Brisket Flat
Mad Hunky "No Salt" Rub
Yellow Mustard
Brown Sugar
Pepper to Taste
Savory Beef Stock
2 Cups Kitchen Basic's Beef Stock
1/4 Tsp Thyme
1/2 Tsp Rosemary
3 Cloves Coarsely Chopped Garlic
Pepper to Taste
1 Tbsp Worcestershire Sauce
1 Bay Leave
and of course the pics!
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